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Pre-heat oven to 180°C (160°C fan-forced). Line a standard 12-hole muffin tray with muffin cases.
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Cook pasta in boiling salted water for 8 minutes. Drain.
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Heat the oil in a large frying pan over medium heat. Add garlic and cook for 1-2 minutes before adding tomato sauce. Cook for 4-5 minutes or until sauce thickens and is reduced by at least a third. Remove from heat and allow to cool.
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In a large mixing bowl combine cooled tomato sauce, rocket, basil and mozzarella together, stirring until combined. Add cooked pasta, stirring until well coated.
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In a large jug whisk together eggs, milk, salt and pepper until well combined. Pour over pasta mixture, stirring until well combined.
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Using a ½ cup measure spoon mixture into prepared muffin pan and bake in preheated oven for 30 minutes or until set. Remove from oven and cool on a wire rack. Repeat process with remaining mixture.
